Chocolate Covered Strawberry....CHEESECAKE!

There was a small meltdown in my kitchen for the past 2 weeks. I thought my baking skills were starting to fail me! 3 times, yes 3, have I tried to make a SIMPLE banana bread, only to see it deflate after coming out of the oven. It was just plain weird! Then I read a comment by someone saying that their oven temperature was wayyyy off from the actual temp. *light bulb* That's it! So I went to the market, purchased an oven thermometer and realized that MY oven was 25 degrees off! 12 bananas and countless amounts of flour and sugar later, I finally created a wonderful, FULLY-COOKED banana bread. Phew~ meltdown over.

Anyways...on to my cheesecake!
I wanted to make this cheesecake the moment I laid eyes on it. This is the reason why I believe in love at first sight. (just kidding) All the things I love are jam-packed into this little baby - strawberries, chocolate, and cheesecake. After making a gigantic mess and doing two loads(?) of dishes, this cheesecake is now baked and chillin' in the fridge.

It all started with some eggs...


Chopped chocolate. 60% bittersweet chocolate to be exact.


Some strawberries for decoration.




And blueberries. How can you say no to these little guys?? You just can't.


I was a little worried because my cheesecake started cracking, but then realized that it was okay because I had chocolate ganache on top to cover all ugly-ness.


Here's the final product. I wish I could take credit for my design, but I literally copied it exactly from the person whose recipe I used. And when you try this recipe, I give you free reign to copy this decoration exactly the way I did it. :) Happy baking!


The recipe from Annie's Eats: (Gotta love a person who shares the same name!)

Ingredients:
For the strawberry puree:
10 oz. frozen organic strawberries, thawed
2 tbsp. sugar
2 tsp. freshly squeezed lemon juice

For the crust:
1½ cups crushed graham crackers
¼ cup sugar
5 tbsp. unsalted butter, melted

For the cheesecake filling:
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

For the ganache:
4 oz. bittersweet chocolate, finely chopped
4½ oz. heavy cream
½ of 1 large egg, beaten

Directions:
To prepare the strawberry puree, set the thawed strawberries in a fine strainer set over a bowl to collect the excess juices. Press down on the berries to extract as much juice as possible. You should have about 4-6 oz. of juice. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Mix in the sugar and stir to dissolve. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth. *(To use fresh strawberries, hull and slice the berries. Toss the berries with the 2 tablespoons of sugar and set in the strainer placed over a bowl. Let sit for 1-2 hours to extract the juices. Press down on the berries to extract as much juice as possible. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.)

Mix together all the ingredients for the crust and press it down and 1" up the sides of the cheesecake pan. Bake in the oven at 350˚ F for 6-8 minutes until it is a nice golden brown. Take it out and let it cool on a wire rack until you're ready to fill it with the filling.

Reduce the oven temperature to 350˚ F. To make the cheesecake filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 3 minutes, until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and salt. Mix in the sour cream until well incorporated. Blend in the strawberry puree.

Wrap the outside of the springform pan tightly in a double layer of aluminum foil. Pour the batter into the crust. Place the springform in a larger pan with a water bath. Bake for 55 minutes.

Remove the cheesecake from the oven but maintain the oven temperature. To make the ganache, place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chopped chocolate and let stand 1-2 minutes. Whisk until smooth. Whisk in the egg. Spread the ganache mixture over the still hot cheesecake, being careful not to pour it all in one place (the cheesecake is still delicate). Smooth the top with an offset spatula if necessary. Bake 12-15 minutes, until the ganache is set around the edges.

Remove from the oven and transfer to a wire cooling rack. Cover with a large bowl inverted over the top to help cool slowly. When it comes to room temperature, transfer to the refrigerator. Chill at least 8 hours before unmolding from the springform (and be sure the ganache is completely set before covering with plastic wrap). Transfer to a serving platter. Slice with a thin knife run under hot water and wiped dry between slices. Serve.